Kaiten Kotobuki Takakura

Premium fresh tuna selected by professional chefs arrives every Friday! (Please note that the arrival day may vary depending on the weather.) This is a masterpiece that makes the chef nod quietly upon seeing the fat on the knife when it is filleted. Whether you enjoy the lean cuts or the fatty belly, every part is exquisite. If you prefer it freshly filleted, Friday is the best day, but if you want to wait for the fat to develop, Saturday or Sunday is recommended.

This is our homemade simmered conger eel sushi, made entirely in-house from sourcing to preparation and cooking. You can tell the effort that goes into it once you taste it. It's a proud dish that is very popular among our regular customers.

The photo shows a serving for one! It's difficult to carry without spilling because the lid won't close. We serve clam soup with just the right amount of saltiness every day. You can order it as an addition to your lunch for just an extra 200 yen, making it a great deal! It can be enjoyed as a side dish for meals or as a delicious accompaniment to drinks.

These are Takakura's homemade eggs that make you want to order them again after trying them, appealing to both children and the elderly! They are popular products, so we bake them every day, but it's tough in the summer due to the heat!

We carefully prepare fresh live fish delivered directly from the market every day, ensuring that the bones are removed and the fish is filleted in-store! We select seasonal fish that are rich in fat and at their peak. There are too many varieties to list here, so please ask the chef for today's recommendations when you visit. We will guide you to the best fish based on your preferences and the season.